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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 52 (55) 5230-1818
or 52 (55) 5230-1809. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at 52 (55) 5230-1818
or 52 (55) 5230-1809 or our Toll-free numbers by country .

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Four Seasons Hotel

Mexico, D.F.

Local Time

Local Temperature

16 °C / 61 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Tel.52 (55) 5230-1818
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Weddings

Sample Wedding Menu

  • RECEPTION HORS D'OEUVRES

    Wild Mushroom and Chive Quiche

    Spring Rolls filled with Chicken or Vegetables

    Cucumber with Lobster Salad

    Asparagus Wrapped in Prosciutto Ham

    Miniature Picadillo Tacos

  • APPETISERS

    Mushroom Soup with Brie Cheese

    Baby Field Greens with Roasted Tomatoes, Basil Vinaigrette

    Lobster Bisque

    Duck Consommé with Sherry

    Cream of Asparagus with Wild Mushrooms

    Smoked Salmon Terrine, Anchovy Butter

    Onion Soup with Gruyère Cheese Croûtons

    Minestrone Soup with Mussels

    Mixed Vegetables Terrine with Balsamic Vinegar

    Spinach Salad with Jícama, Blackberry Vinegar Dressing

    Clam Chowder

    Tomato Bisque with Basil Croûtons

  • MAIN COURSES

    Sea Bass Brioche, Roasted Pimento Sauce

    Fusilli with Sea Scallops and Mussels, Pesto Sauce

    Red Snapper Veracruzana Style

    Smoked Pork Loin with Plum Sauce and Wild Rice

    Stuffed Chicken Breast with Prosciutto, Port Sauce

    Individual Beef Tenderloin in Red Wine Sauce, Béarnaise Sauce or Pepper Sauce

    Soy Marinated Salmon with Wild Rice, Butter Chive Sauce

    Tournedos with Shrimp and Risotto

    Trio of Salmon, Shrimp and Sea Bass, Tomato Coulis

    Roasted Rib-Eye with Mashed Potatoes and Thyme

    Beef Tenderloin Medallions with Prawns, Lobster Cream Sauce

  • DESSERTS

    Chocolate and Vanilla Pyramid with Caramelised Banana

    Coconut and Mango Cake

    Seasonal Fruit Tart

    Choco Cappuccino Parfait

    Tiramisu

    Champagne Mousse

    Praline Chocolate Mousse Cake

    Crème Brûlée

    Apple Crisp

    Nougat Glacé with Mango Sherbet and Meringue

    Berries Sable